Decorate individual timbale molds with slices cut from truffle. Fill with any variety of chicken forcemeat, made with cream, and poach in the usual manner. Serve with Bechamel or velouté sauce.

Boudins Of Chicken With Salpicon Richelieu

Prepare some chicken forcemeat with bread panada, keeping it quite firm but not in the least tough. Use the recipe given in Chapter II for "Chicken Forcemeat, with Panada and Butter" or the recipe in this chapter for the forcemeat in "Supreme of Chicken and Cauliflower." Butter some strips of paper 4 inches by 2½ inches; put a piece of forcemeat 3¼ inches by 1¾ inches on each piece of paper, then with a spoon handle remove a part of the forcemeat in the center of each. Have ready-about three-fourths a cup of salpicon, made of cooked chicken breast, pickled tongue and truffles in a thick sauce. Put a little of this in each open space, and cover completely with forcemeat. Fifteen minutes before serving lift the papers with a broad spatula to a saucepan in which broth is boiling, draw to a cooler part of the range and let stand to poach until firm throughout. Drain on a cloth. Dispose in a circle on a hot dish, pour Espagnole Sauce over them and serve at once.

Farced Fillets Of Chicken, With Chestnut Or Sweet Potato Puree

8 fillets of chicken

½ pound (1 cup) of chicken pulp

¼ cup of cooked ham, chopped or scraped 1/3 cup of bread panada ½ teaspoonful of salt ½ cup of brown sauce

¼ cup of butter

2 whole eggs 1 yolk of egg Cream if needed ½ cup of broth

3 cups of vegetable pur6e

The chicken for this dish must be a plump one, weighing about three pounds, or eight fillets can not be cut from the breast. After the fillets have been "lifted," separate the two smaller from the larger fillets, then cut each large fillet into three, the size of the small fillet. Trim all the fillets to the same size and shape. To the trimmings add enough veal (or take the breast of another chicken) to make a cup of pulp and prepare a forcemeat. Rectify and if needed add cream. Pipe the forcemeat on the fillets. Set them in a buttered pan, pour in the broth, cover with a buttered paper and let poach about fifteen minutes. Have ready hot chestnut or sweet potato puree; this should be of the consistency of duchesse potato. Form a mound of the puree on a serving dish, dispose the fillets against the mound and pipe the rest of the puree between and above the fillets. Serve Bechamel sauce in a bowl.

Border Of Chicken Or Veal Forcemeat, With Quenelles, Peas, Etc

2 cups of chicken or veal freed from fiber 1 cup of bread panada 4 tablespoonfuls of butter 2 eggs

6 tablespoonfuls of cream ¾ teaspoonful of salt 1 truffle (or more) Peas

Prepare as forcemeat, pressing through the sieve after the addition of the cream and salt. Rectify with egg, if too moist, with cream, if too firm. Pipe part of the mixture into a well-buttered border mold (concave on the bottom). Let poach in the oven or on top of the stove on many folds of paper or cloth until firm (about half an hour). Cook the rest of the mixture as quenelles, decorating each with figures, cut from slices of truffle. Unmold on a serving dish, fill the center with cooked peas seasoned with salt, pepper and butter. Garnish the concave top and the peas with the quenelles. Serve with Veloute sauce in a bowl.

Note

Where the number of persons to be served does not call for so much forcemeat, a hot, cooked cereal may be turned into the border mold. When cold unmold on a serving dish, brush over with slightly beaten white of egg and dredge thick with fine-chopped parsley. This is not to be eaten but forms a handsome case in which to dispose the peas and quenelles. Asparagus tips may take the place of the peas.

Chicken Liver Timbales

½ pound of raw chicken livers

1/3 cup of panada (bread)

½ cup of butter

1 whole egg

1 yolk of egg

¾ cup of cold brown sauce

1 teaspoonful of salt ¼ teaspoonful of cayenne ¼ cup of chopped truffles ½ cup of highly flavored brown sauce

Remove from the livers all traces of the gall bladder and pound smooth, add the other ingredients in the order mentioned, pounding smooth between each addition. Before adding the truffles press the mixture through the sieve, then add the last half cup of sauce and beat thoroughly. Pack the mixture solidly in the buttered molds, and make it smooth on top. Cook as usual. Serve with tomato or brown sauce to which mushrooms have been added.